1 can chicken broth (10 3/4 oz.) undiluted
2 tbsp. lemon juice
1/2 c. olive or salad oil
1/4 tsp. pepper
1 clove garlic, crushed
1 tsp. oregano leaves
4 med. carrots, pared and cut in half, then slices
1 c. sliced celery, 1 inch pieces
1 lg. green pepper, 1 inch square
2 (10 oz.) pkgs. frozen cauliflower
1 lg. zucchini squash, cut in 3/4 inch slices
1 c. sliced lg. pimiento stuffed olives

Bring chicken broth, lemon juice, oil, pepper, garlic and oregano to boil in large pot. Add carrots, celery, bell pepper, cauliflower and squash. Cover and simmer for about 10 minutes or until vegetables are tender. Pour off cooking liquid; stir in olives. Serve hot or cover, chill and serve.